Food pairing

Welcome to a symphony of flavors, where effervescence meets culinary delight! At VINADA, we invite you on a journey of exquisite taste, exploring the art of non-alcoholic sparkling wines and perfect pairings.

Elevate your dining experience as we unveil a curated collection of delightful combinations that harmonize the crisp and refreshing notes of our sparkling elixirs with a palette of delectable dishes.

Whether you're hosting a soirée, celebrating a special moment, or simply indulging in the pleasure of good food, our non-alcoholic sparkling wines are crafted to complement and enhance every culinary experience.

Join us as we unlock the secrets of impeccable food pairings, transforming each sip into a sensorial celebration.

Cheers to the perfect blend of bubbles and bites!

Steps:

1. Remove the steak from the refrigerator to reach the right temperature.

2. Sprinkle freshly ground pepper and sea salt over both sides of the steak. Place the white and black sesame seeds on a plate and place the steak on top. Press slightly so that the seeds stick, then turn the steak over and cover the other side as well.

3. Heat a frying pan over high heat and add some sunflower oil. Let the pan get hot.

4. Place the steak in the pan and fry for 30 seconds, you only need to sear the outside. Then turn over and fry the other side for 30 seconds. Remove from the pan and let cool slightly.

5. Then wrap the steak with plastic wrap and place in the refrigerator for at least 2 hours.

6. Using a sharp knife, cut the steak into thin slices, against the grain.

7. Cut the spring onion diagonally into thin rings and the radish into very thin slices.

8. Place the beef tataki slices on a plate. Spoon the ponzu dressing* over this.

9. Garnish with the radish, spring onion and, if desired, some fresh coriander.

* Ponzu dressing

Ingredients (1 person)

- Soy sauce: 4 tbsp.

- Rice vinegar: 1 tbsp.

- Mirin: 2 tbsp.

- Lime juice: 1 tbsp.

- Black pepper: A pinch

Steps:

1. Make the ponzu dressing by mixing the ingredients together. Season with freshly ground pepper. You don't need salt, because the soy sauce is already salty.

Steps:

1. Hard-boil the egg. Boil the egg in boiling water for about 7-8 minutes. If you prefer it a bit softer, aim for 5-6 minutes.

2. Rub the chicken breast with pepper powder, pepper, and salt. Heat a splash of oil in a frying pan and fry the chicken breast for 2 minutes on each side over medium-high heat.

3. Reduce the heat and continue cooking the chicken breast, turning occasionally.

4. Remove the chicken from the pan and slice into pieces.

5. Tear the romaine lettuce into pieces. Put in a bowl, mix it with 1-2 tbsp of the dressing until the lettuce is coated.

6. Dice the cucumber into cubes.

7. Lay some lettuce on the wrap, add slices of chicken breast, cucumber cubes and sliced or wedged hard-boiled egg.

8. Sprinkle with Parmesan cheese according to taste.

*Caesar dressing

Ingredients (1 person)

- Garlic: a clove of garlic

- Shallot: 1/2 shallot

- Anchovy: 3 pieces

- Egg yolk: 1 egg yolk

- Extra virgin olive oil: 1 tablespoon

- Sunflower oil: 50 ml

- Lemon zest: 1 tablespoon

- Dijon mustard: 1/2 teaspoon

- Parmesan cheese: 2 tablespoon

- Salt: Season with salt

- Peper: Season with peper

Steps:

1. Make the dressing. Peel the garlic and chop coarsely, do the same with the shallot. Grate the Parmesan cheese. Place this in a tall cup together with the egg yolk, lemon juice, anchovy fillet, Parmesan cheese and Dijon mustard. Grind this finely with the hand blender.

2. Now add the olive oil and sunflower oil in a thin stream while continuing to mix with the hand blender. Mix until it is a thick and glossy dressing. Season with freshly ground black pepper. You don't need salt, because the anchovy fillet is already salty.

Steps:

1. Cut the cherry tomatoes in half. Halve the avocado and slice one half. Using a vegetable peeler or cheese slicer, create ribbons from the cucumber.

2. Break the eggs into a bowl, add a splash of milk, pepper, and salt. Whisk everything with a whisk until well mixed.

3. Add a dash of oil to the frying pan and cook the omelet over medium heat on both sides for a few minutes until done.

4. Place the omelet on a plate, top it with some lamb's lettuce. Distribute the roasted chicken breast over half of the omelet. Garnish with tomato, cucumber, and avocado.

5. Spoon some cottage cheese on top and sprinkle chili flakes to taste.

Steps:

1. Preheat the oven to 190°C. 

2. Slice the raisin bread into strips to make crostini. 

3. Place the strips of raisin bread on a baking sheet lined with parchment paper.  Brush the bread with olive oil and season with salt and pepper. 

4. Remove the Camembert from its packaging and, if present, remove the foil.  Cut the cheese on the top in a crisscross pattern, not too deep, approximately 1 cm  deep. 

5. Pluck some sprigs of rosemary and place them in the cuts on the  Camembert. Brush the rosemary with a bit more olive oil and drizzle the entire cheese with honey. Place the cheese back into its wooden ring. 

6. Place the Camembert on the baking sheet alongside the crostini. Also, add  the walnuts to the baking sheet. 

7. Bake the entire ensemble for the first 10 minutes until the crostini is crispy.  Remove the crostini and walnuts from the baking sheet and continue baking the  Camembert for another 5 minutes. 

8. Serve the warm Camembert with the walnuts and crostini.

Steps:

1. Preheat the oven to 160°C (top and bottom heat).

2. Roughly chop the white chocolate; use half in the next step. Cut the blackberries in half.

3. In a saucepan over medium-low heat, melt butter with sugar and 100g white chocolate, stirring until everything melts evenly. Allow it to cool slightly.

4. In a large bowl, beat eggs with vanilla extract. Add the melted chocolate-butter mixture and mix until well combined.

5. Sift flour into the bowl and add baking powder. Use a spatula to mix. Finally, add the remaining roughly chopped white chocolate and the blackberries, saving 6-8 halves.

6. Line the brownie pan with parchment paper and pour in the batter. Place the reserved blackberries on top.

7. Bake the blondies in the middle of the oven for 25-35 minutes or until a skewer comes out clean when inserted into the center.

8. Remove the blondies from the pan and let them cool on a rack. Cut into 15 pieces.

Steps:

1. In a saucepan, heat the milk with yeast and sugar over low heat until lukewarm. Turn off the heat and let it sit for about 10 minutes to activate the yeast.

2. Sift the all-purpose flour and buckwheat flour into a bowl, add the salt, and stir briefly. Then add the milk-yeast mixture and mix everything well.

3. Cover the bowl with a damp kitchen towel and let it rise for 1 hour in a draft-free (warm) place. After an hour, you should see bubbles on the top of the batter.

4. Whip the heavy cream with a (stand) mixer until it is not completely stiff; you will fold the cream into the batter in the next step.

5. Clean another bowl thoroughly and grease it (especially if you used it for the cream, make sure it's well cleaned to ensure the egg whites whip properly). Place the egg whites in this bowl and beat them with a (stand) mixer until stiff peaks form.

6. Gently fold the whipped cream into the batter, ensuring you maintain the airiness of the cream. Then do the same with the egg whites.

7. Heat a bit of butter in a frying pan and ladle 1-2 tablespoons of the batter per blini into the pan. Depending on the size of the pan, you can fry multiple blinis at once.

8. Cook over medium-high heat until bubbles appear on the top. Flip the blini and cook for an additional 1-2 minutes. Remove from the pan and keep them under a kitchen towel.

Assembling

Spread some crème fraîche on each blini, top with smoked salmon and trout roe. Finish with a squeeze of lemon and fresh dill. Serve the blinis ready-made or let everyone assemble their own.